Beef Tenderloin is the favorite Christmas Day meal of my family. If there were a timeline of holiday main courses, it might look like:

• 1955 – 1986 Turkey
• 1987 – 1994 Honey Baked Ham 
• 1995 – 2015 Prime Rib
• 2016 – Now Beef Tenderloin

Growing up, we always had turkey, then a few years of honey-baked ham, which was followed by years of Prime Rib. Here is what I think: we just had turkey for Thanksgiving, so why serve it again? I’m not a big fan of ham. A smoke-filled kitchen from the Prime Rib is just not my idea of holiday elegance. 

So I was in heaven when Sherry, my sister, found this recipe for Herb Crusted Beef Tenderloin in the Holiday Cook’s illustrated magazine. I can’t think of anything better or more intimidating than an expensive cut of beef. So each year, in a panic, I search for the magazine with the perfect recipe and tell myself it will all be ok. I watch YouTube videos on how to tie off the tenderloin, review the cooking times, and try to relax.  After a few deep breaths, I know the hearty mixture of herbs, parmesan, and bread will give the meat a wonderful boost of flavor, and the caramelized exterior will be something that everyone will enjoy. 

Recipe from Cooks Illustrated – Serves 10

Ingredients

• 1 (5 -6 lb) Whole beef tenderloin, trimmed and patted dry 
• 1 T Salt
• 1 T Cracked Black Pepper
• 2 tsp Sugar

Bread Crumb Topping Ingredients

• 2 slices Hearty white bread, torn into pieces 
• 2 T Chopped fresh parsley
• 2 tsp Thyme
• ½ C Grated parmesan cheese
• 2 T Olive Oil

Herb Paste

• 6 T Chopped fresh parsley 
• 2 T Chopped fresh thyme 
• ¾ C Grated parmesan cheese 
• 4 
T Olive oil
• 4 Garlic cloves, minced

Directions to prepare meat

• Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches.
• Combine the salt, pepper, and sugar in a small bowl and rub all over the tenderloin. Transfer tenderloin to a wire rack set on a rimmed baking sheet and let stand at room temperature for two hours.
• Directions to make bread crumb topping
• Pulse bread in a food processor to fine crumbs. Transfer bread crumbs to a medium bowl and toss in two tablespoons parsley, two teaspoons thyme, 1/2 cup parmesan, and two tablespoons oil until evenly combined.

Directions to make herb paste

• Wipe out the food processor and process the remaining six tablespoons of parsley, two tablespoons of thyme, 3/4 cups of cheese, four tablespoons of oil, and garlic until a smooth paste forms. Transfer the herb paste to a small bowl.

Directions for cooking meat

• Adjust oven rack to upper-middle position and heat oven to 400°F. Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove the twine.
• Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin.
• Press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack.
• Roast until the thickest part of the meat registers about 130°F and the topping is golden brown, 20-25 minutes. (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.)
• Let roast rest, uncovered, for 30 minutes on a wire rack. Transfer to the cutting board and carve. Serve.